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A club salad is a great way to use grilled chicken leftovers for lunch
Layer romaine lettuce, halved cherry tomatoes, bacon, chopped avocado, and shredded chicken on a plate. Whisk equal parts mayonnaise and mustard with a splash of vinegar; drizzle over salad. Top with croutons and quartered hard-boiled eggs.
Recipe by Alison Roman
Photos by Peden + Munk
Cactus Club Salad
I love loaded salads, meaning salad-for-dinner dishes packed with colours, tastes and textures. This salad, inspired by the Raincoast Greens salad at West Coast restaurant chain Cactus Club Cafe, definitely fits the bill. It’s so flavourful and filling, thanks to the hard-boiled egg and avocado (the original is even topped with chicken breast or salmon fillet). Click here for my no-fail “recipe” for making perfect hard-boiled eggs.
For more stellar salad ideas, I highly recommend Cooking Light Big Book of Salads: Starters, Sides and Easy Weeknight Dinners. It features over 150 delicious, easy recipes gorgeous photos and tutorials (cooking fish, chopping avocado, etc.)
Meg’s “Cactus Club” Salad
This makes a big salad for one (it’s for dinner, after all!), so tweak the quantities for more servings.
- 4 cups baby greens (I like romaine.)
- ¼ cup cherry tomatoes, halved
- ¼ cup strawberries, sliced
- ¼ red pepper, roughly chopped
- 3 Tbs crumbled part-skim feta
- 3 Tbs Sweet and Spicy Pecans (recipe below)
- 1 hard-boiled egg, sliced
- ¼ avocado, sliced
- 2 tsp olive oil
- 2 Tbs fresh lemon juice
- 1 Tbs balsamic vinegar
- In a large serving bowl, gently toss greens, tomatoes, strawberries, pepper and feta.
- Top with pecans, egg and avocado.
- In a small bowl, whisk olive oil, lemon juice and vinegar. Pour over salad. Serves 1.
Per serving: 566 calories, 46 g fat (12 g fat, 0 g trans), 456 mg sodium, 12 g fibre, 14 g sugar, 17 g protein
(Don’t be alarmed by the amount of fat in this salad it’s mostly heart-healthy fat from the avocado, pecans and olive oil. Also, dietary fat doesn’t turn into body fat (unless calories consumed from fat exceed one’s energy output), and we do need some saturated fat to keep cell membranes strong and to keep hormones balanced. Fear not dietary fat!)
Sweet and Spicy Pecans
Adapted from this About.com Low Carb recipe, these pecans are soooo addictive. Aside from a super salad topper, they make a great snack, but try to stick to a handful as pecans are higher in calories and fat. (Cayenne pepper, or rather its compound capsaicin, has been shown to boost fat burning, though, if that’s any consolation!)
- 2 cups pecan halves
- 2 Tbsp coconut oil
- ¼ tsp cayenne pepper
- 4-5 packets stevia (equal to 3 Tbs sugar)
- 4 tsp cinnamon
- ½ tsp sea salt
- In a large skillet, melt coconut oil and add cayenne.
- Add pecans, spreading them out in a single layer cook over medium heat. Stir every 30 seconds.
- After 2-3 minutes, stir continuously until pecans just begin to brown. (Remove pan from heat if oil starts smoking before this time.)
- Stir in stevia, cinnamon and salt, and then pour into a glass bowl. When cool, adjust sweetener and salt to taste.
Per serving (3 Tbs): 160 calories, 17 g fat (4 g sat, 0 g trans), 58 mg sodium, 2 g fibre, 1 g sugar, 2 g protein
- 1 cup pasta (uncooked whole wheat, small, such as macaroni or rotelle)
- 6 cups romaine lettuce (well washed and torn, or spinach)
- 2 cups vegetables (fresh, green pepper, celery, cauliflower florets, cucumber, carrots chopped)
- 2 cups tomatoes (chopped)
- 1 1/2 cups cubed cooked skinless chicken (1/2 pound skinless, boneless chicken)
- 1/2 cup Italian dressing (lowfat)
- 1 egg (hard cooked, optional)
- 1/4 cup cheese (shredded, or cheese crumbles)
1. Wash hands.
2. Cook pasta according to package directions drain and cool.
3. Place 1½ cups of the romaine in each of 4 large bowls or plates.
4. Combine chopped vegetables, chicken and pasta.
5. Add dressing toss lightly to coat. Divide evenly among the 4 bowls.
6. Top each serving with a few egg slices, if desired, and 1 Tablespoon of the shredded cheese.
Club Salad - Recipes
Here's the City Club's recipe - I'm still looking around my house for Ruffino's:
1.5 egg yolks (1/2 oz or 1Tbl + 1tsp)
4tsp chicken BASE
1Tbl + 1tsp Worchester sure
2.5Tbl salad mustard (the yellow kind)
2Tbl minced garlic
11Tbl blue cheese dressing
3/4tsp freshly ground black pepper
2 cups salad oil (NOT olive oil)
Mix ingredients on stand mixer at speed "two" until incorporated while adding oil and a slow steady stream, toss with a Romain/iceberg miMix ingredients on stand mixer at speed "two" until incorporated while adding oil and a slow steady stream, toss with a Romaine/iceberg mix, garnish with cherry tomatoes, lemon, parmesan cheese, and croutons.
The original recipe I got was for 12 quarts which is why this one has such strange amounts. Here's the numbers for one pint (enough for about 8 people - or enough to go with one head of romaine and a head of iceberg combined):
1 egg yolk
2 tsp chicken base
2 tsp Worcester
1.25 Tbl salad mustard
1 Tbl garlic
5.5 Tbl blue cheese dressing
1/3 tsp black pepper
1 cup salad oil
- 6 slices bacon
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- coarse salt and ground pepper
- 3 plum tomatoes, quartered lengthwise, seeded, and cut into 1/2-inch pieces
- 1/2 small red onion, finely chopped
- 2 celery stalks, sliced crosswise 1/4 inch thick, plus 1/2 cup celery leaves (optional)
- 1/2 cup light mayonnaise
- 1 tablespoon white-wine vinegar
- lettuce leaves, for serving
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Lay bacon in a single layer on prepared sheet bake until it begins to render its fat, about 10 minutes. Turn bacon over, and slide to one side of sheet. Season chicken with salt and pepper, and place on baking sheet. Bake until bacon is browned and crisp and chicken is cooked through, 15 to 20 minutes.
Transfer bacon to a paper-towel-lined plate, and let drain crumble. Let chicken cool completely. Meanwhile, in a large bowl, combine tomatoes, onion, celery, celery leaves (if using), mayonnaise, and vinegar.
Cut chicken into 1/2-inch chunks, and add to bowl. Season with salt and pepper, and toss to coat. Serve chicken salad over lettuce leaves, and sprinkle with bacon.
30 Best Dinner Salad Ideas That Won't Leave You Hungry
Changing your eating habits can be an uphill battle. But we&rsquore here to show you that healthy dinner recipes don&rsquot have to be boring and bland, just like in these super-filling dinner salad ideas that won&rsquot leave you hungry right after you finish eating. We&rsquove all been there&mdashyou have a salad for dinner and an hour later, your stomach starts rumbling. That&rsquos because you haven&rsquot tried these salads that have plenty of protein, hearty ingredients, and are downright delicious.
While some fall in the category of vegetarian dinner ideas, such as the farro and acorn squash salad or the huevos rancheros salad, many have meat or fish as the main protein so you can still get your carnivorous fix. Look to the steak and potato salad or the grilled pork spinach and barley salad for some of your favorite main items with a salad built around them. These salads qualify as low carb recipes, but aren&rsquot any of the tasteless meals you think of when you hear the words &ldquolow carb.&rdquo Bring just as much variety and flavor to your salads as you would to any other quick, easy dinner recipe. Whatever craving you&rsquore looking to satisfy while staying healthy, you can bet that these dinner salad ideas have just what you need.
Country Club Chopped Salad
Y&rsquoall know we have an adorably fluffy little pup named Biscuit, right? Well, she was not winning any potty training awards, if you know what I&rsquom saying. So, we fenced in the yard and we installed a doggy door and we waited for all of the potty problems to disappear.
Someone get this pup a meatball.
A photo posted by Karly Campbell (@bunsinmyoven) on Nov 3, 2015 at 10:37am PST
This little dog took awhile to get used to the freedom. She understood how to go in and out and was perfectly comfortable doing so. She just really needed to be told, every. single. time, that she was allowed to do so. It was crazy-making.
So, one day, after I failed to stand at the doggy door and encourage her to use it, she did her thang in my office. Again. I lost my mind. I shouted. I carried her to the doggy door. I shouted some more. I did my very best to get her to understand that I put a HOLE in my HOUSE just for HER. The least she could do is stop stinking things up inside, right?
Anyway, she went out and she sat on the porch and she pouted. For an hour. She is the type of dog that likes to stay inside with her people. If we&rsquore not out, she doesn&rsquot want to be out. So, for her to sit out there for an hour was strange.
Then, when she finally did come back in, she laid on the floor. All alone. Which is weird, because I was on the couch watching TV and her most favorite thing to do is lay on my lap and get belly rubs while I watch TV.
Then I got up for bed and called her to come with me. She just turned her head and refused to look at me. I tried talking to her and she kept turning away.
Fine. Let her throw a hissy fit. I figured I&rsquod go to bed and she&rsquod follow me after few minutes. She always sleeps with me and there was no way that that little fluffball of mine was going to sleep on the floor all night.
The next morning, she was on the couch, all alone, sound asleep.
So, what I&rsquom saying is that my dog and I got in a fight. She slept on the couch. Now we need marriage counseling.
(Happy to report that we&rsquove since made up and all is well. She&rsquos even using the doggy door much better now!)
Anyway, guys, HAPPY 2016! It&rsquos so crazy that we&rsquore starting a new year, but here we are. I brought the salad, because apparently people like to eat healthy in January? I&rsquom not sure why. Must have something to do with all of the blueberry bread we consumed and the Nutella brownies and my baked spaghetti recipe. All good things, all not so good for you fitting into your pants.
So, let&rsquos make January a little healthier. I went and turned my favorite sandwich into a salad. I don&rsquot even miss the bread in this hearty salad. It&rsquos filling and it&rsquos jam packed with all of the flavors of a big, fat sandwich. It&rsquos low carb, too! I&rsquom back on the keto wagon, meaning I&rsquom eating less than 20 grams of carbs a day and still managing to survive. So far, so good.
We had this for dinner last night it was a snap to prepare and was absolutely wolfed down by the "menfolk". I confess to making my own croutons because (a) I could do it in the time it took to fry my own bacon ("pre-cooked bacon"??), and (b) store-bought croutons are crap.
You can make this as easy or as complicated as you want. I LIKE making bacon, so I opted not to use ready-to-serve bacon, and I used leftover turkey breast Iɽ grilled a couple of days earlier. As the cook from Arlington did, I mixed all the ingredients but the greens and allowed the mixture to chill before spooning it onto the baby spinach. Definitely a keeper!
My husband loves this salad and is always delighted when I tell him we're having it for dinner. Very easy to make, especially if you buy bagged salad greens. It's good with a light Caesar salad dressing, too.
Very easy and good recipe. I used the coleslaw dressing instead of the ranch. They are quite different in flavor so use the one you like the best.
My bridge group loved this salad. I mixed everything but the greens together, chilled it, and served it on top of the baby spinach. A winner.
Easy, delicious, quick, perfect for summer.
This took about 2 minutes to prepare. Beautiful colors, great (light) taste!
Great recipe - fast, satisfying, no cooking required, and really tasty. I substituted soy-based "salad crunchies" for the bacon (my teenage daughter won't touch bacon) without missing a thing. Perfect for a weeknight.
Country Club Fruit Salad
Turn your kitchen into the private dining room of a country club when you serve up this fresh fruit salad at your next get-together. Our recipe for Country Club Fruit Salad is dressed up in a lively yogurt sauce that makes this fruit salad all the better!
What You'll Need
- 1 (8-ounce) container low-fat vanilla yogurt
- 1 / 2 cup honey
- 2 tablespoons orange juice
- 1 / 4 teaspoon grated orange peel
- 1 / 8 teaspoon salt
- 1 cantaloupe, peeled and cut into chunks
- 1 / 2 honeydew, peeled and cut into chunks
- 2 oranges, peeled and sliced
- 2 kiwis, peeled and sliced
- 1 pint fresh strawberries, washed
What to Do
- In a medium bowl, combine yogurt, honey, orange juice, orange peel, and salt mix well and set aside.
- Arrange assorted fruit on 4 individual plates and drizzle with yogurt dressing. Serve immediately.
To make a deluxe fruit platter, add a scoop of cottage cheese or fruit sorbet to each serving. Also, make sure to add any other favorite fruit.
Spiced coconut tofu with pumpkin and broccolini recipe
- 1 teaspoon coriander seeds, crushed
- 2 teaspoons ground cumin
- 1 1/2 teaspoons turmeric
- 1kg kent pumpkin, deseeded, cut into 1cm-thick wedges
- 2 red onions, cut into thin wedges
- 250g firm tofu, well drained, cut into 2cm cubes
- 2 bunches broccolini, trimmed, halved lengthways
- 1 teaspoon olive or macadamia oil
- 1 garlic clove, crushed
- 100ml reduced-fat coconut milk
- 1-2 teaspoons fresh lime juice
- 1/2 cup fresh coriander leaves
For the full recipe: